Caramelized Pineapple Ginger Alaska Rockfish & Gingered Brown Rice Bowl
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
For the sauce:
- 1 pound pineapple, finely-diced (or 20 ounce can pineapple tidbits)
- 1 (10-12 ounce) bottle honey-ginger/sesame-ginger dressing
For the rice:
- 2 cups cooked brown rice, warmed
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
For the vegetable:
- 2 cups snap peas or shishito peppers
- 2 teaspoon extra virgin olive oil
- Salt and pepper, to taste
For the rockfish:
- 4 (4-5 ounce each) Wild Alaska rockfish fillets
- Salt, to taste
- 2 tablespoon coconut oil, melted
Greens:
- 8-12 cups mixed greens
Preparation
-
Step 1 Prepare pineapple sauce
In a saute pan, heat the coconut oil until hot, then carefully add drained pineapple in an even layer. Cook until caramelized, about 6-8 minutes. Remove pineapple to cool. Once cool, it may be added to bottled dressing.
-
Step 2 Make rice
In a bowl, mix together rice, ginger, salt and pepper to taste, and olive oil.
-
Step 3 Cook snap peas or peppers
Heat a cast-iron until hot. Toss snap peas or peppers with olive oil to coat; add to pan. Cook and char slightly on both sides. Remove vegetables to cool slightly; season with salt and pepper.
-
Step 4 Cook fish
Heat oven to 400°. Season Alaska rockfish with salt. Melt coconut oil and pineapple sauce in a small, oven-proof sauté pan (reserve 1/4 cup of the sauce for the mixed greens). Place fish in the pan, glaze over the top and bake approximately 4-5 minutes until cooked through.
-
Step 5 For each serving
While fish is baking, place 2-3 cups mixed greens in the bottom of a large single-serving bowl. Drizzle with 1 a tablespoon of caramelized pineapple sauce. Add 1/2 cup gingered rice and 1/2 cup snap peas or peppers. Add the rockfish; drizzle sauce on top. Garnish with lime, green onions, and/or chili powder, if desired.
